Fresh Apple Pound Cake
Fresh Apple Pound Cake is a delightful blend of sweet apples and crunchy pecans, enveloped in a moist, buttery cake. Perfect for dessert or an afternoon snack, this cake brings warmth and nostalgia, making it an ideal treat for gatherings or a cozy family meal.
Ingredients
Instructions
- Grease and flour a 10 x 4-inch Bundt pan.
- Thoroughly stir together flour, baking soda, and salt.
- In a large mixing bowl at medium speed, beat corn oil, granulated sugar, eggs, and vanilla until combined.
- Gradually beat in the flour mixture until smooth.
- Fold in chopped apples and pecans.
- Turn the mixture into the prepared pan.
- Bake in a preheated oven at 325° for 1 hour and 20 minutes.
- Place the cake in the pan on a wire rack to cool for 20 minutes.
Tips & Substitutions
For added moisture, consider substituting half of the corn oil with applesauce. If you're looking for a nut-free version, you can simply omit the pecans or replace them with sunflower seeds. To enhance flavor, try adding a teaspoon of cinnamon or nutmeg to the flour mixture. Make sure to use tart apples for a balanced sweetness.
Serving Suggestions
This Fresh Apple Pound Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a warm cup of tea or coffee for a cozy treat. It also makes a fantastic addition to brunch tables or dessert spreads, complementing dishes like 'Cholives' Puff Appetizers.
Storage & Reheating
Store the pound cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for about 15-20 seconds or place in a low oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Apple Pound Cake contains roughly 1158 calories, with 6g protein, 107g carbohydrates, and 82g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 841mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of oil for this recipe?
Yes, you can substitute corn oil with other neutral oils like vegetable oil or canola oil. However, keep in mind that using oils with strong flavors, such as olive oil, may alter the taste of the pound cake.
How can I prevent the apples from sinking to the bottom?
To prevent the apples from sinking, toss them in a little bit of flour before folding them into the batter. This helps coat the apples and keeps them suspended within the cake during baking.
Can I make this cake in a different pan?
Absolutely! If you don't have a Bundt pan, you can use two 9-inch round cake pans. Just be sure to adjust the baking time, checking for doneness after about 50 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).